Skip to main content

All-American Chicken Pot Pie

This All-American Pot Pie recipe is one of my favorites, just delicious! I adapted the recipe from one of Wolfgang Puck’s cookbooks. I adhered to almost everything that’s stated in the recipe, except for the following minor adjustments. Used white onions instead of pearl onions, increased the amount of peas suggested to 1 full cup, and I opted to bake using smaller individual serving size dish instead of the deep-dish pie plate. Try it, I am sure you will love it!

Recipe adapted from LIVE, LOVE, EAT! The Best of Wolfgang Puck by Wolfgang Puck

All-American Chicken Pot Pie
(Printable Recipe)


2 Cups All-Purpose Flour
2 Tbsp Snipped Chives
12 Tbsp ( 1 1/2 sticks) Unsalted Butter, chilled, cut into a small pieces
1 Cup Shredded Sharp Cheddar Cheese
2 Egg Yolks
5 to 6 Tbsp Heavy Cream

2 Tbsp Unsalted Butter
1 Tbsp Vegetable Oil
1 lb Boneless, skinless Chicken Breasts, cut into 1 inch pieces
2 Medium Carrots, cut into 1/2 inch slices
1 Stalk Celery, cut into 1/2 inch slices
1/2 lb Cremini Mushrooms, cut into 1/2 inch slices
1 White Onion, 1/2 inch diced
1 Cup Frozen Green Peas/Petit Pois, thawed

6 Tbsp (3/4 stick) Unsalted Butter
1/4 Cup All-Purpose Flour
1 1/2 Cups Chicken Stock
1/2 Cup Heavy Cream
1 tsp Minced Fresh Thyme
Sea Salt
Freshly Ground Black Pepper
1 Egg, beaten with 1 Tbsp Water


To prepare the pastry: Put the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cheese and toss it together with the flour mixture just evenly mixed. In a small bowl, whisk together the egg yolks and 5 Tbsp of the cream. While stirring the flour-butter-cheese mixture continuously with a fork, sprinkle in the yolk-cream mixture a little at a time. Add the remaining 1 Tbsp of the cream, if the mixture seems a little dry. Knead the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.

To prepare the filling: Heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken pieces and sauté just until lightly browned but not yet cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a mixing bowl. Leave the butter and oil in the skillet.

In the same skillet, heat over a medium-high heat, sauté the carrots, celery, onion, and mushrooms, stirring frequently, until they begin to color, about 5 minutes. With a slotted spoon, remove them to a separate bowl. Stir in the peas into the other vegetables.

To prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is smooth and bubbling, about 1 minute. Remove the skillet from the heat and gradually whisk in the stock, cream, and thyme. Return the skillet to the heat and, stirring constantly, bring the mixture to a simmer. Cook, stirring continuously, until the sauce has thickened and is smooth, about 2 minutes. Season to taste with salt and pepper. Stir in the reserved chicken and vegetables. Set the pan aside and let the mixture cool for about 20 minutes.

Meanwhile, preheat the oven to 400˚F.

Spoon the cooled filling into individual serving dish or into a 10 inches deep-dish pie plate. Roll out the dough around the rolling pin, then transfer it to the pie plate and unroll it on top. With a small, sharp knife, trim the uneven edge of the dough slightly, reserving the trimmings; then, fold the overhang underneath and press it gently all around the rim of the baking dish to make a decorative rim (if desired) Brush the pastry with beaten egg wash. Using the tip of the knife cut a few slits in the center of the pie dough.

Bake the pie until the crust is golden brown and the filling beneath is bubbling hot, 25 to 30 minutes.


  1. these are so cute! the crust looks perfect - nice and crispy!

  2. I made these just yesterday :-) sadly, it turned out too salty. Yours look really, really good.

  3. Pot pies are our favorite weekend food especially now that the weather is getting cooler! We love both chicken and turkey. YUM!

  4. So glad I just discovered your site! There's so much good, comfort food here! I'm a huge pot pie fan and those great grains muffins look super appealing too.

    Thanks for sharing!

  5. Just curious - aren't traditional pot pies All-British rather than American?


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W